The fusion of lipid droplets is involved in fat loss during...

Meat Science 2011 Vol. 89; Iss. 4

The fusion of lipid droplets is involved in fat loss during cooking of duck “foie gras”

L. Théron, T. Astruc, M. Bouillier-Oudot, C. Molette, A. Vénien, F. Peyrin, Z.G. Vitezica, X. Fernandez
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Volume:
89
Year:
2011
Language:
english
DOI:
10.1016/j.meatsci.2011.04.018
File:
PDF, 930 KB
english, 2011
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